Romanian Pork and Potato Stew

My former Mom Boss found this stew recipe on the spruceeats web site. This one-pot stew of pork and potatoes (cartofi cu carne de porc) is an easy-yet-hearty recipe to whip up the night before and allow to flavor overnight. It’s also just as good eaten the day it’s made. It’s even a good candidate for a slower cooking if the pork and onion are browned before adding to the cooking. Parsley and dill are popular herbs used in Romanian cooking, and I would heartily recommend parsley and dill as additions to this stew. This dish is excellent served with Romanian cornmeal porridge or mamaliga or polenta in Italian. But, this stew can be served on its own.

You Will Need:

1 pound pork loin, fat trimmed, cut into 1-inch pieces
2 tablespoons lard, or bacon fat, or oil, for frying
2 large onions, finely chopped
2 cups water, or stock, plus more as needed
2 tablespoons tomato paste
1 tablespoon Vegeta seasoning, or all-purpose seasoning
1 teaspoon hot or mild paprika
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 pound potatoes, peeled and cut into 1-inch cubes
1 tablespoon parsley, or dill, for optional garnish

What to Do:

1. In a large skillet with a lid or a Dutch oven, sauté the pork in lard, bacon grease or oil until brown on all sides.

2. Add the onion and sauté until it becomes translucent.

3. Add water or stock to cover the meat. Bring to a boil. Reduce temperature, cover and let simmer until pork is almost tender.

4. When pork is almost tender, add the tomato paste, Vegeta, paprika, salt, and pepper to taste, stirring to combine.

5. Then add the potatoes.

6. Return the mixture to a boil, adding more water or stock, if necessary, reduce temperature, cover, and simmer until potatoes and pork are tender.

7. Remove from heat and add chopped dill or parsley.

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